ES2688740A1 - PROCEDURE FOR THE OPTIMIZATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHILIC PIGMENTS (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for the optimization of organoleptic properties in plant products containing chlorophyll pigments. The present invention relates to a method that optimizes organoleptic properties, especially color, in plant products containing chlorophyll pigments, comprising a pheophytin treatment of plant products, a treatment with a solution with a pH greater than 5 and a treatment with at least one divalent metal compound. (Machine-translation by Google Translate, not legally binding)

Description

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become commercial, it presents as disadvantages both a difficult control of the amount of the metal in the final product and the non-uniformity of the green color.

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 US 4701330 refers to a process to retain the green color of vegetables comprising the steps of: (a) scalding the vegetables at a temperature between 150 ° F to 212 ° F (66-100 ° C); (b) exposing the vegetables to a vacuum under pressure for a period of time sufficient to remove the entire layer of air on the surface of said vegetables; (c) completely submerge the green vegetables while they are in vacuum with alkaline water and in conditions where it is deaerated, having that solution a pH that ranges from 7.2 to 9.5, for a time that varies from 5 to 30 minutes; and (d) drain the vegetables and store them at refrigeration temperatures between 32ºF to 45ºF (0 to 7ºC), for a period of up to 21 days. In this procedure it is possible to increase the retention of the green color in scalded vegetables, by using alkaline solutions and separating the oxygen from the surface of the vegetable. It tries to avoid the discoloration of chlorophylls by oxidation, during storage in refrigeration.

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 EP 0314298A discloses a procedure for preserving the color and texture of a plant product, by treating the plant material containing chlorophyll with an aqueous alkaline solution, and containing cations of one or more metals selected from magnesium, zinc or copper with the aim of forming the alkaline salts of the chlorophylls (chlorophyllins). It is the application of knowledge prior to the preparation of vegetable paste. Although the use of alkaline solutions of divalent metals is disclosed, in no case is the formation of chlorophyll complexes with divalent metals intended, nor is any pretreatment of pheophytinization indicated to increase the efficiency of the process.

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 US 6004601 describes a method for green color retention and texture improvement in raw or frozen vegetables, which comprises soaking the vegetables in an aqueous zinc solution for three minutes or less, the aqueous solution having a concentration of zinc ions of at least about 500 ppm. In addition, it comprises the pretreatment of vegetables with a solution where a fresh vegetable blanching occurs for approximately 2 to 60 minutes, at approximately 125 to 155 degrees F, (52 to 100 ° C) in water, or in an aqueous solution with or without a food grade calcium salt, and with or without a food grade acid solution, or both; and optionally, incubation of bleached vegetables, for about 0 to 90 minutes, at a temperature of up to about 155 degrees F (68 ° C). The process of the present invention offers significant improvements with respect to this document since it allows to considerably increase the efficiency of the complexation reaction of the chlorophilic derivatives with the divalent metal, and to obtain an ideal product, for example with green beans (examples 8 and 9), adding a quantity of zinc

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of a brine of concentration at least 0.25 g per liter with or without the addition of food grade acids or other food additives.

- chemical treatment, preferably with an acid solution (pH <7) that is selected from acetic, ascorbic, benzoic, citric, hydrochloric, lactic, malic, propionic, succinic acids, and their salts or combinations thereof. In another embodiment, the acid solution is a buffered acid solution that is selected from: acetic-acetate; ascorbic-ascorbate; benzoic benzoate; citric citrate; lactic-lactate; malic-malate; propionic propionate; succinic succinate or combinations thereof. In both cases, the chemical treatment consists in putting the plant products in contact with the solution at a concentration equal to or greater than 0.1 mM, in a product: liquid ratio that, at a minimum, allows the plant material to be covered or by flow the solution in continuous, during a period of time between 1 min and 2 years, at a temperature between 4ºC and 100ºC.

As for the divalent metal compound, in a preferred embodiment a zinc compound is used, particularly a zinc salt that is selected from zinc acetate, zinc bisglycinate, zinc chloride, zinc citrate, zinc stearate, zinc gluconate, zinc lactate, zinc oxide, zinc carbonate, zinc sulfate or combinations thereof.

The zinc salt treatment consists of contacting the plant products with a solution of the zinc salt of a concentration between 0.005 and 3 g / L, in a product: liquid ratio that, at a minimum, allows the plant material to be covered or by continuous solution flow, for a period of time between 5 min and 1 year, and at a temperature between 4 ° C and 150 ° C.

As for the solution with a pH between 5 and 12 to maintain the pH of plant products with a value greater than 5, it is selected from a solution of sodium, potassium, ammonium, magnesium hydroxide or carbonate or combinations thereof or a buffered borate-borate, glycine-glycinate, phosphoric-phosphate, carbonic carbonate or combinations thereof. The treatment with the solution with a pH between 5 and 12 to maintain the pH of the vegetable products with a value greater than 5 consists in contacting the plant products, at least once, with the solution, in a concentration equal to or greater than 0.1 mM, in a product: liquid ratio that, at a minimum, allows to cover the plant material or by means of solution flow in

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DESCRIPTION OF THE FIGURES Figure 1: Effect of treatment with zinc acetate at pH 5.5 in the greenery of table olives, estimated from parameter a *. Zn2 + ions are added in a concentration of 3 g / L (3000 ppm) in a 0.1M acetic buffer / acetate solution, at pH 5.5 and containing 6% NaCl (w / v). ● with Zn2 + ▲ control without Zn2 +. Note: Accelerated storage test, consisting of subjecting the treated olives at a temperature of 55 ° C for 24 hours.

Figure 2: Typical reverse phase HPLC chromatograms with 640 nm detection, for

5 separation of chlorophylls, Mg-free chlorophilic derivatives and Zn metallochlorophilic complexes, in green table olives (AVM) of the Manzanilla variety, according to the different phases of the castelvetrano-style (C) manufacturing process and realization of the invention according to example nº1: (A) Fresh fruit; (B) Processed fruit (AVMC), (C) AVMC fruit subsequently treated with 3 g / L (3000 ppm) of Zn + 2 ions dissolved in 4% NaCl brine (w / v),

10 buffered at pH 5.5 with 0.1 M acetic acid / acetate: (C1) for 14 days, (C2) for 6 months, (C3) for 10 days + accelerated storage test (24h at 55 ° C). Peak identification: Chlorophylls: 3. Chlorophyll b; 4. Chlorophyll a; Precursors of zinc a series metallochlorophilic complexes: 1. 152 methyl-phytol-chlorine e6 ester; 9. Pheophytin a; 10. Pheophytin a´; 11. Pyropheophytin a. Zinc metallochlorophilic complexes of the series a: 2. Zn

15 152 methyl phytol chlorine e6 ester; 5. Zn-151-OH-Lactone Feoftin a; 6. Zn-Pheophytin a; 7. Zn-Pheophytin a´; 8. Zn-Pyropheophytin a.

Figure 3: Typical reverse phase HPLC chromatograms with detection at 640 nm, for the separation of chlorophylls, Mg-free chlorophilic derivatives and metallochlorophilic complexes of

20 Zn, in green table olives (AVM) of the Manzanilla variety, according to the different phases of the Castilian-style elaboration process (C) and realization of the invention: (A) Fresh fruit; (B) Processed fruit (AVMC), (C) AVMC fruit after 9 days of acid treatment in 4% NaCl brine (w / v), buffered to pH 4 with 0.1 M lactic acid / NaOH (AVMC + Ac), according to examples 2, 3 and 4; (D) AVMC + Ac fruit and sterilized at 117 ° C for 43 min,

25 in a 4% solution of NaCl (w / v) and 0.1M glycine / NaOH at pH 9.5, containing 0.1 g / L (100 ppm) of Zn2 + ions, according to example 4.2.

Figure 4: Effect of the application of the invention on fresh green beans on (A) the greenness of the product, estimated from parameter a *, and (B) the percentage of chlorophilic derivatives

30 with Mg, with 2H, and with Zn, according to the embodiments of examples 8 and 9 (A and B).

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to processes for the improvement of the green color in processed fruits and vegetables, especially in green beans and table olives, using a divalent metal salt. Food grade zinc is preferably used, without the amount of Zn (II) incorporated into the product necessarily having to exceed 100% of the NRV per 100g of product. The procedure can be applied to any product that contains chlorophyll pigments (chlorophylls and / or chlorophyll derivatives).

The invention encompasses any stage of the production of fruits and vegetables when divalent metal salts, preferably zinc, are used for color improvement and is intended to provide an improvement in the color of the product through the formation of complexes. Metallochlorophilic divalent metal, preferably zinc (Zn-Cls), bright green and high stability. The process may comprise the following steps: A) Pheophytinization treatment B) Treatment with at least one divalent metal salt, preferably zinc C) Treatment with a solution with a pH between 5 and 12 to maintain the pH of plant products with value greater than 5 D) washing and drying E) packaging F) conservation heat treatment

It can also include stages of splitting or crushing of vegetable products, as well as oil or juice extraction and the addition of aromas and / or other food ingredients and additives.

The procedure makes it possible to maximize the efficiency of the complexing process with the divalent metal, and therefore of the greening of the vegetable product, in a procedure that includes two fundamental technical characteristics not performed to date: (a) cause the replacement of Mg by 2H in large part of the chlorophilic compounds (pheophytinization) as an essential prior step for the subsequent complexing reaction with the divalent metal and (b) controlling the pH of the complexing reaction to a value greater than 5.

With these technical characteristics the procedure achieves: (a) an optimal green color in vegetable products such as canned beans, using less zinc and without needing to exceed 100% of the NRV (100 ppm); (b) avoid the use of copper to achieve an optimal color; (c) stabilize the green color even in plant products of low content in chlorophyll pigments such as olives; (d) reduce the number and / or intensity of heat treatments by minimizing texture and flavor problems when cooked; and (e) in a specific application, stabilize the green color of the plant product before the thermal conservation treatment, allowing its preservation by pasteurization under acidic conditions or even conservation without thermal treatment by the chemical characteristics of the product itself.

The realization of these stages can follow several sequence orders as previously indicated, being able to perform several of the stages simultaneously.

The greening of the product is attributed to the formation of metallochlorophilic complexes of divalent metal. When zinc is used, the complexes formed are mostly Znfeofitina a, Zn-pirofeofitina a and Zn-152-Me-phytol-chlorine e6 ester.

In the present invention the term "chlorophilic pigment" refers to a colored compound with a chemical structure derived from chlorophyll, that is, formed by a substituted porphyrinic ring, with an additional isocyclic ring, which may be open, and a propionic acid moiety. esterified or not with a terpenic chain called phytol. The porphyrin ring is a tetrapyrrole, with four pyrrole rings linked to form a larger ring that is porphyrin. In the case of chlorophyll, at the center of the porphyrin is a Mg2 + atom attached to the nitrogens of the pyrrole groups, but this Mg2 + atom can be substituted by a divalent metal or 2H + to form other chemically stable pigments.

The term “green table olive” refers to a product that is prepared from healthy fruits of cultivated olive varieties, collected during the ripening cycle, before the envero, when they have reached their normal size and undergo treatments to eliminate natural bitterness and preserved by natural fermentation or heat treatment, with or without preservatives, and packed with government liquid. Examples of green table olives are green olives seasoned in brine, natural green olives, or specialties of olives processed by alkaline treatment and without fermentation, which have specific characteristics and names in the different producing countries: Campo Real in Spain, Castelvetrano in Italy , Picholine in France, and Californian-style green olives or greenripe olives in the United States.

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Phase 1. Stages A, B and C: treatment of pheophytinization and treatment with zinc salt in a buffered acid solution. Treatment of green table olives made in the Castilian style in a 0.1 M solution of the acetic / acetate buffer mixture at pH 5.5, containing 6% (w / v) NaCl, and 3 g / L (3000 ppm) of Zn2 + ions as zinc acetate. The solid / liquid ratio is 1: 3, and the treatment is 6 months at room temperature of 25 ± 3ºC.

Glass jars of 445 mL capacity (16 RefTO77) were filled with 20 olives (99-103g) and 300 mL of the buffered brine containing 3 g / L (3000 ppm) of zinc acetate. The closed bottles were kept in the laboratory at room temperature and dark, and analyzed for color and chlorophyll pigment content at 2, 4, 7, 8, 9, 10 and 14 days. Finally, the fruits were stored for 6 months and alternatively they were subjected to an accelerated storage test by heating in an oven at 55 ° C for 24 hours. In parallel, controls were carried out on fruits packaged and stored under identical conditions, but without the addition of Zn2 + to the packaging brine.

During storage, the loss of the green color of the fruits, measured from the chromatic coordinate a *, was very slow in fruits packed with zinc, not becoming in any significant case (p <0.05) (figure one). In contrast, fruits not treated with zinc experienced a faster loss of greenery, which began to be significant from day 9 (p <0.05). This loss of greenery was associated with the substitution reaction of Mg2 + with 2H + undergoing chlorophylls and derivatives under acidic conditions. In contrast, in fruits treated with Zn2 + salt, this reaction was counteracted by the insertion of this divalent metal into the porphyrinic ring, causing the formation of stable green metallochlorophilic complexes. On day 8, the formation of these zinc metallochlorophilic complexes began to be detected in the “a” series, which slowly increased their concentration until day 14 (Figure 2 C1). With the accelerated storage test it was possible to cause a very significant greening of the fruit treated with zinc, reaching the value of a * to exceed even the initial value (-7.30) (table 1). This color improvement was associated with the formation of different zinc metallochlorophilic complexes, mostly from the “a” series (Figure 2 C3). Quantitatively, zinc metallochlorophilic complexes account for about 45% of the total chlorophilic pigments present in olives subjected to the Accelerated Storage Test (Table 2):

TABLE 1. Chromatic coordinate a * in processed green table olives according to different examples of the invention

Sample

Stages of the invention1)  to*

AVF2)

-12.52 ± 0.01

AVMC (i)

-5.87 ± 0.51

AVMC (a)

-2.68 ± 0.42

TO

B C D AND F

Ex. 13)

SAT pH 5.5 with 3000ppm of Zn (1: 3) 5 YES P -7.30 ± 0.51

SAT pH 5.5 (control without Zn) (1: 3)

5 YES P -0.22 ± 0.57

Ex 2

SAT pH 4 (1: 3) SBT pH 9.5 + 3000 ppm Zn (1: 3) 5 YES P -1.53 ± 0.25

Ex. 3 3.1 3.2 3.3 3.4 3.5

SAT pH 4 (1: 3) SBT pH 9.5 (1: 1) + 80 ppm Zn 100 ppm Zn 120 ppm Zn 140 ppm Zn Control without Zn NO YES P 0.25 ± 0.32 0.30 ± 0.27 -0.35 ± 0.41 -0.33 ± 0.28 3.93 ± 0.13

Ex. 4 4.1 4.2 4.3 4.4

SAT pH 4 (1: 3) SBT pH 9.5 (1: 1) + 80 ppm Zn 100 ppm Zn 120 ppm Zn 140 ppm Zn NO NO AND -4.28 ± 0.39 -4.61 ± 0.58 -4.71 ± 0.71 -5.00 ± 0.39

Ex. 5 5.1 5.2

SAT pH 4 + 100 ppm Zn (1: 1) (1: 1) SBT pH 9.5 SBT pH 9 NO NO AND -3.26 ± 1.53 -2.54 ± 1.51

Ex 6

SA pH <2 (4: 3) SBT pH 9.5 + 200 ppm Zn (4: 3) NO NO AND -4.23 ± 0.33

Ex 7

FAL pH <4 SBT pH 9.5 + 200 ppm Zn (4: 3) NO NO AND -3.96 ± 0.11

TABLE 2. Percentage of chlorophyll pigments with Mg, with 2H and with Zn and zinc content in processed green table olives according to different examples of the invention as described in Table 1:

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glycine-NaOH; FAL: Lactic acid fermentation; P: pasteurization of 8 min at 80 ° C; E: Sterilization of 43min at 117 ° C. 3) The data in this example correspond to an accelerated storage test (24h at 55ºC).

The results demonstrate that the storage conditions tested can be useful to maintain the desired green color of the olives made in the "Castilian style", and that this color improvement will intensify as the storage time under these conditions elapses. After 6 months of actual storage at room temperature the product has a significant improvement in apparent color and can be washed, packaged and pasteurized for marketing.

Phase 2. Stage D: washes. Immersion of olives in tap water for 60 hours, with water change every 12 hours (5 washes).

Phase 3. Stages E and F: packaging in brine conditioning and heat conservation treatment. Filling glass bottles of 370mL capacity with about 156 g of fruits and about 180 mL of a 0.1 M lactic acid / lactate buffer mixture at pH 4 and containing 4% (w / v) NaCl at a temperature of 70 ° C and pasteurization at 80 ° C for 8 min.

The zinc metallochlorophilic compounds formed, responsible for the improvement of the green color are stable and are maintained after the pasteurization heat treatment. In the product that has remained in treatment for 6 months, the value of the * coordinate indicated a stabilization of the green color (0.27) and also showed a high percentage of zinc metallochlorophilic complexes (71.63%) (Figure 2 C2). However, the long duration of the treatment and the high concentration of zinc salt caused the development of brown spots on the product, thus being rejectable.

EXAMPLE No. 2: PASTERIZED PRODUCT PREPARED IN FOUR PHASES.

In this example, the pheophytinization treatment is carried out by means of a chemical process under acidic conditions and is carried out before the treatment of the vegetable products with the solution that maintains the pH of the vegetable products with a value greater than 5 and of the treatment of the vegetable products with at least one divalent metal compound.

Phase 1. Stage A: Pheophytinization treatment with buffered acid solution: Treatment of green table olives made in a Castilian style in a lactic / NaOH buffer solution at a concentration of 0.1M and pH 4, containing 4% NaCl (p / v), and in a solid / liquid 1: 3 ratio for 9 days, at room temperature of 25 ± 3 ° C.

Phase 2. Stages B and C: treatment with zinc salt in a basic buffered solution.

Immersion of the fruits in a 0.1M glycine / NaOH buffer mixture at pH 9.5, containing 4% NaCl (w / v) and the zinc acetate food additive, at a concentration of 3 g / L (3000 ppm ) and in a solid / liquid ratio 1: 3, for 6 days, at an ambient temperature of 25 ± 3ºC.

Phase 3. Stage D: washes. Immersion of olives in tap water for 60 hours, with water change every 12 hours (5 washes).

Phase 4. Stages E and F: packaging in brine conditioning and heat conservation treatment.

Filling glass bottles of 370mL capacity with about 156 g of fruits and about 180 mL of a 0.1 M acetic / acetate buffer mixture at pH 4.3 and containing 4% (w / v) NaCl at a temperature 70 ° C and pasteurization at 80 ° C for 8 min. With this second example, a first optimization of the treatment conditions is performed. It has been shown that the optimum pH for the formation of metallochlorophilic complexes depends on the type of chlorophyll substrate. In the case of chlorophylls and derivatives containing Mg2 +, the complexing reaction is faster at acidic pH, since these conditions favor the exchange of Mg2 + for 2H + and 2H + for Zn2 +. On the other hand, there are bibliographic references that demonstrate in heat treated vegetables, where all the chlorophyll derivatives are of the pheophytin type (free of Mg2 +), that the formation of the complexes with Zn2 + is intensified at alkaline pH. In this example, steps A and B are performed separately at different pH values, in order to decrease the treatment time with the zinc salt. The fruit is subjected to a first acid treatment at pH 4 to cause the pheophytinization of the chlorophyll substrates (figure 3 C), followed by a second treatment with buffered basic brine at pH 9.5, in the presence of 3 g / L (3000 ppm) of Zn2 + ions. In just 6 days of treatment with the zinc salt, the formation of 74.37% of zinc complexes is achieved and a consequent stabilization of the green color, measured from the parameter a *, with a value of -1.53 (tables 1 and 2). The fruits are subjected to 5 washes to reduce the zinc content and finally packed in acidic brine and pasteurized. The complexes formed are stable to the heat treatment and the green color remains stable, but the zinc content of the product was 0.5 g / kg (503.22 ppm), 500% of the NRV.

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divalent and treatment of plant products with the solution that maintains the pH of plant products with a value greater than 5.

Raw material: A batch of 5 kg of olives of the Caceres variety was subjected to a treatment with 1.7% NaOH solution (w / v), containing 3% (w / v) NaCl. The fruit / liquid ratio was 4: 3 and the duration of treatment 6.5 hours. It was subsequently washed with water for 4 hours in the same fruit / liquid ratio.

Phase 1. Stage A: Pheophytinization treatment by chemical process in acidic conditions: Treatment of olives with a 0.1 M solution of HCl and 8% NaCl (w / v) in a 4: 3 fruit / liquid ratio for 4 days.

Phase 2. Stages B and C: treatment with zinc salt in a basic buffered solution:

Treatment of the olives with a 0.1 M glycine-NaOH buffered solution at pH 9.5, containing 0.2 g / L (200 ppm) of Zn (II) and in a 4: 3 fruit / liquid ratio for 48 hours.

Phase 3. Stages E and F: brine packaging conditioning and sterilization heat treatment.

Filling glass bottles of 370mL capacity with about 200 g of fruits and about 150 mL of 4% brine (w / v) NaCl in a solid / liquid ratio 4: 3, leaving a head space of at least 2 mL and thermal sterilization technical treatment for at least 15D (43 min at 117 ° C).

In this example, Stage A is optimized, replacing the 0.1 M buffered lactic acid-NaOH solution at pH 4, used in the previous examples, with an unbuffered 0.1 M hydrochloric acid acid solution (pH = 1, 8). By subjecting the fruits to a much more intense acid treatment, the duration of this first stage is shortened from the 9 days required in the previous examples to 4 days, and also the amount of liquid necessary for the optimal development of this stage is reduced. After these 4 days, the coordinate

a * stood at 3.63 ± 0.35 and the percentage of pheophytinization reached 100% of the fraction

fruit chlorophyll.

After the phase of adding zinc salt at basic pH, once the olives were packaged, they presented a significant improvement of the green color after the heat treatment, materialized in a variation of the coordinate a * that stood at -4.23 ± 0 , 33 and one

formation of 50% zinc metallochlorophilic complexes (Tables 1 and 2).

EXAMPLE No. 7: STERILIZED PRODUCT PREPARED IN THREE PHASES

In this example, the treatment of pheophytinization is carried out in a first phase by means of a biotechnological fermentation process and in a second phase, the treatment of plant products with at least one divalent metal compound and the treatment of plant products with the solution that maintains the pH of plant products with a value greater than 5.

Raw material: A batch of 5 kg of olives of the Hojiblanca variety was subjected to a treatment with 1.7% NaOH solution (w / v) containing 3% (w / v) NaCl. The fruit / liquid ratio was 4: 3 and the duration of treatment 6.5 hours. It was subsequently washed with water for 4 hours in the same fruit / liquid ratio.

Phase 1. Stage A: Feofitinization treatment through biotechnological fermentation process: Treatment of the raw material by means of a natural lactic acid fermentation and developed in NaCl brine at a concentration of 7% in equilibrium, over a period of 3 months, in a solid / liquid ratio 4: 3.

Phase 2. Stages B and C: treatment with zinc salt in a basic buffered solution:

Treatment of the olives with a 0.1 M glycine-NaOH buffered solution at pH 9.5, containing 0.2 g / L (200 ppm) of Zn (II) in a 4: 3 fruit / liquid ratio for 48 hours .

Phase 3. Stages E and F: brine packaging conditioning and sterilization heat treatment.

Filling glass bottles of 370mL capacity with about 200 g of fruits and about 150 mL of 4% brine (w / v) NaCl in a solid / liquid ratio 4: 3, leaving a head space of at least 2 mL and thermal sterilization technical treatment for at least 15D (43 min at 117 ° C).

With this example, we intend to test the possibility of performing Stage A by means of a lactic acid fermentation that drops the pH below 4 thanks to the generation of lactic acid resulting from the fermentation of the sugars present in the olives.

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Ex 8A

TO 5.8 5.8 SBT pH 8 + 200 ppm Zn2 + at 95-97 ° C Do not P -6.76 ± 0.50

Ex 8B

B 5.8 4,5 for 45 min (1: 4) Do not P -5.85 ± 0.11

Ex 9A

TO 5.8 5.8 SBT pH 8 + 200 ppm Zn2 + for 5 days at 60 ° C (4: 3) Do not P -5.81 ± 0.81

Ex 9B

B 5.8 4,5 Do not P -5.46 ± 0.80

Table 4: Percentage of chlorophyll pigments with Mg, with 2H and with Zn and zinc content in processed green beans according to different examples of the invention as described in Table 3.

Sample

Chlorophyll Pigment (%) Zinc content (ppm)

with Mg

with 2H +  with Zn2 +

JVF2)

98.23 ± 3.31 1.77 ± 0.88 Nd

CJVC

17.1 ± 1.6 82.96 ± 9.4 0 Nd

6.4 ± 1.2

93.67 ± 4.4 0

CJVCP

0 100.0 ± 0.0 0 2.8 ± 0.1

0

100.0 ± 0.0

0

Ex 8A

0 74.25 ± 7.2 25.95 ± 2.9 152.8 ± 10.3

Ex 8B

0 71.6 ± 8.6 28.4 ± 3.7 144.2 ± 10.0

Ex 9A

3.29 ± 0.9 63.8 ± 6.6 33.0 ± 6.8 63.1 ± 3.6

Ex 9B

2.4 ± 0.5 65.2 ± 4.2 32.3 ± 3.6 86.55 ± 2.6

Where (for tables 3 and 4): 1) Stages of the invention. A: Pheophytinization treatment; B: zinc salt treatment; C: treatment with solution at pH> 5; D: washes; E: brine packaging; F: conservation heat treatment; 2) Abbreviations. JVF: fresh green beans;

10 CJVC: control of cooked green beans; CJVCP: control of cooked and pasteurized green beans; COC: Cooking for 20 min at 95-97 ° C in a liquid solid ratio (1: 4); A: in water at pH 7.6; B: in water + 0.125% citric Ac (pH 2.77); SBT: Buffered 0.1 M glycine-NaOH basic solution; P: 15 min pasteurization at 90 ° C in brine 5% NaCl with 0.5%; Nd: Not determined.

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Claims (1)

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